These easy Vegan Oatmeal Cranberry Cookies are soft, chewy and crisp with the combination of sweet and tart flavors. They happen to be oil free and refined sugar free along with being festive in all respect.
With the chewy texture of oats and the tart flavor of fresh cranberries, I decided to add some dried sweetened cranberries and these came out as winners.
Cranberries are a must when in season, and I love to explore a variety of recipes with them. Therefore, I have made soups with exciting flavors and awesome twist.
My cranberry cake is absolutely pretty and crowd pleasing along with the breakfast granola recipe.
However, cookies are all year favorite in any season and on all occasion.
I made few tweaks here by cooking cranberries in maple syrup to caramelize them before adding to the batter. This immensely helps with bringing out the festive flavors without any spices.
So, today I am sharing my newly invented vegan oatmeal cranberry cookies recipe with you.
Ingredients for healthy oatmeal cranberry cookies
I am sure you are craving for this delicious treat so let’s get into its details ASAP.
Cranberries – I used the combination of fresh and dried here to give the flavors of both. This works excellent and outstands these cookies in taste and texture.
Maple syrup – this is the main sweetener here. Its healthier comparatively and moistens them as well.
Oat flour – I used this because its healthy, high in fiber along with being complex carbohydrates. Its gluten free and yet binds very well and adds lots of nutrition to these.
Flaxmeal – along with being a great egg replacer it adds healthy fatty acids to this recipe.
Rolled oats – I used old fashioned oats to add to extra chewiness to these oatmeal cranberry cookies.
Almond flour – this adds healthy and a slight nutty taste along with a subtle sweetness to this cookie recipe.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Vegan Oatmeal Cranberry Cookies
Step1: how to cook fresh cranberries
Firstly, in a nonstick pan I combined fresh cranberries and maple syrup and let it cook for couple of minutes. As soon as they started to pop, I turned it off and removed from heat to cool down.
Step2: how to make the batter
Firstly, I combined all the dry ingredients in a large mixing bowl.
Secondly, I mixed in cooked cranberries along with its syrup, vanilla extract and soaked flaxmeal.
Then, I whipped it into a thick batter.
Lastly, I folded in dried cranberries and mixed it well.
Step3: how to bake
Firstly, with a medium sized cookie scoop, I scooped 12 rounds of the batter on the prepared cookie sheet with ¼ inch gap between each of them.
Secondly, I pressed them flat from the center with a small bowl. You may grease the bowl and dap it with a tissue to avoid sticking.
Lastly, I placed the sheet in the middle rack of the oven and baked for 25 minutes. Then, I turned it off and let them rest in the warm oven for 3-4 minutes.
Then, I took the sheet out and let them cool down on a wire rack to room temperature.
We thoroughly enjoyed these and totally felt so much like Christmas.
We love baking every holiday season because I always try to involve my kids to make it a fun family event.
In the process I capture few memories in my heart and in my camera.
- Make sure to let them rest in the warm oven. But only for 3-4 minutes. Do not exceed the time or these will be overcooked.
- Let them cool down to room temperature completely for crispier and firmer cookies.
- While pressing them flat the best trick is to slightly grease the back of your small bowl and wipe it lightly with a tissue. Then press. The batter wont stick to the bowl and releasing it would be easy too.
Before you store them away make sure to enjoy them fresh. These tastes awesome. However, store them in an air tight container in the room temperature for 2 weeks and in the refrigerator for 4 weeks. If in the fridge then warm it up in the toaster oven for 2 minutes and let cool completely to get the fresh cookies effect.
They are sweet, chewy with a tart and tangy taste. The combination of fresh and dried cranberries makes it a fun dessert.
I made them oil free and refined sugar free. It’s made with oats and almond along with cranberries. Also, I used pure maple syrup as sweetener. These are definitely healthy and can become your favorite breakfast too.
More cookie recipes for you to try:
Vegan Pecan Cookies
Vegan Oatmeal Chocolate Chip Cookies
White Chocolate Cranberry Cookies
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Vegan Oatmeal Cranberry Cookies
- 1 cup fresh cranberries
- 1/2 cup maple syrup
- 1/4 cup flaxmeal (soaked in 1/2 cup warm water)
- 1 tsp vanilla extract
- 1 cup oat flour
- 1/4 cup old fashioned rolled oats
- 1/4 cup almond flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup dried cranberries (sweetened)
- In a nonstick pan combine fresh cranberries and maple syrup. Cook at high flame until it starts to bubble and cranberries start to pop (about 1-2 minutes). Turn it off and remove from flame. Let it cool to room temperature.
- Preheat oven at 350-degree Fahrenheit and prepare a cookie sheet with a parchment paper. Keep it aside.
- In a mixing bowl, combine oat flour, rolled oats, almond flour, baking powder and salt. Mix it well.
- In the flour mixture, add cooked cranberries along with its syrup, vanilla extract and soaked flaxmeal. Whip it well.
- Fold in dried cranberries and whip it into a thick sticky dough like batter.
- With the help medium sized of a cookie scoop 12 cookies on the prepared cookie sheet with ¼ inch gap between each of them.
- With the back of a small bowl or a spoon flatten them gently without breaking and shape them round as much as possible.
- Place them in the middle rack of the oven and bake for 25 minutes. Turn it off and let them rest in the warm oven for 3-4 minutes. Take it out and let the cookies cool on a wire rack completely and enjoy!!!!
- While pressing the cookies, it may start to stick so grease the back of the bowl and dap it with kitchen tissue and press.
- These are soft chewy cookies with crisp edges. However, when stored these might soften further so simply toast it in the toaster oven for 2 minutes and let cool completely for slightly crispy texture.
- Store them in a container at room temperature for 2 weeks or in refrigerator for 4 weeks.
- If storing in the refrigerator and you place them in the toaster oven and toast them for 2-3 minutes. Turn off and let cool completely and enjoy.
I just happened to have the exact amount of cranberries in the fridge, and making these cookies was the perfect way to use them. The almond flour adds a wonderful texture too!
Thank you Karen! So happy that you liked these cookies.
Teodora Grujic says
They look amazing! I’m making these on Christmas morning! Thanks!
Thank you! I hope you enjoy them 🙂